John's First-Date Salmon Fillets
- 1 (2 1/4-pound) skinless center-cut salmon fillet (1 inch thick)
- Cooking spray
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons aged balsamic vinegar
1. Cut the salmon fillet into 6 equal portions, and lightly spray both sides of each piece with cooking spray. Sprinkle with dried thyme, salt, and black pepper.
2. In a large skillet, heat butter on medium-high until foamy. Carefully place the fillets in the skillet. Cook the salmon; don't move fillets until the edges begin to crisp, about 2 minutes. Decrease heat to medium, and cook until fish is golden brown, about 1 minute more. Turn fillets and continue cooking until medium-rare and skin is crisped, about 3 minutes, depending on their thickness. Remove fillets to serving plates and drizzle with balsamic vinegar.
The dried-thyme crust on this salmon is one of my favorite contrasts for pinot noir because the herb's flavor really brings out the wine's rich cherry-raspberry fruit. Prep: 5 minutes; Cook: 6 minutes.
- Yield: 6 servings (serving size: 1 salmon fillet and 1 teaspoon balsamic vinegar)
|Calories per serving:||330|
|Fat per serving:||18g|
|Saturated fat per serving:||6g|
|Monounsaturated fat per serving:||6g|
|Polyunsaturated fat per serving:||5g|
|Protein per serving:||39g|
|Carbohydrate per serving:||1g|
|Fiber per serving:||0.0g|
|Cholesterol per serving:||123mg|
|Iron per serving:||2mg|
|Sodium per serving:||227mg|
|Calcium per serving:||33mg|